Grilled Shrimp Poke

Ingredient Spotlight

toasted sesame oil

A dark, fragrant oil made from toasted sesame seeds, common in East Asian and Southeast Asian cooking. It has an intense nutty, toasty aroma and is usually used as a finishing or flavoring oil rather than for high-heat frying. Find it in the Asian aisle or at Asian markets, and if you need a milder substitute use untoasted (light) sesame oil or a small amount of toasted sesame seeds blended into a neutral oil or a touch of tahini diluted with neutral oil.

Ingredient Spotlight

rice vinegar

A mild, slightly sweet vinegar made from fermented rice, widely used in Chinese, Japanese, Korean, and Southeast Asian cuisines. It’s less sharp than white vinegar and often used in dressings, marinades, and sushi rice. Available in most grocery stores (Asian aisle) and specialty markets; if you don’t have it, substitute white wine vinegar or apple cider vinegar with a teaspoon of sugar to mimic the gentle sweetness.

Ingredient Spotlight

cooked short-grain rice (warmed)

Short-grain rice (often labeled ‘sushi rice’ or ‘Japanese rice’) is plump and sticky when cooked, used in Japanese, Korean, and other East Asian dishes where stickiness is desired. It tastes slightly sweet and has a chewy, cohesive texture that differs from long-grain varieties like jasmine or basmati. You can find it in most supermarkets or Asian markets; as a substitute use medium-grain rice for closer texture—long-grain rice will be less sticky and change the dish’s mouthfeel.